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Fumet De Poisson

French.Palate's picture
Ingredients
  Butter 1 Ounce (25 Gram)
  Onion 1 Large, chopped
  Fish trimmings 2 Pound (Bones, Skin, Heads, Etc, 1 Kilogram)
  Water 2 Pint (1.2 Liter)
  Bouquet garni 1
  Peppercorns 6
  Dry white wine 1⁄2 Pint (300 Milliliter)
  Bay leaf 1
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a pan, add the onion and cook until just beginning to colour.
Remove from the heat and add the remaining ingredients, with salt and pepper to taste.
Return to the heat and bring to the boil.
Simmer, uncovered, for 30 minutes, skimming the surface occasionally; do not boil or the flavour will be spoiled.
Cool slightly, then strain and check the seasoning.
Store, covered, in the refrigerator for up to 2 days.
Use as required.

Recipe Summary

Cuisine: 
French
Method: 
Simmering
Ingredient: 
Fish

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